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Tomato and Green-Olive Salad

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

  • Servings: 12
  • Yield: Makes about 4 1/2 cups

Source: Martha Stewart Living, September 2006


  • 2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup brine-cured pitted green olives, very coarsely chopped
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
  • 1 tablespoon coarse salt


  1. Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

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